Comments on: Challah bread.

By: Vanessa

Vanessa — Mon, 02 Jun 2014 19:19:17 +0000

Well, I wrote my previous comment ‘post-bake but pre-eat’. I can now say I have eaten the chollah and it was AMAZING. I have returned to this page as I am going to make it again tomorrow morning and am getting my ingredients ready. It’s sort of dense and rich, just how I like my bread.

By: Knead to Cook

Knead to Cook — Mon, 19 May 2014 16:49:59 +0000

So happy to hear from you Vanessa. Look forward to hearing what you think once you taste test it oxo

By: Vanessa

Vanessa — Mon, 19 May 2014 16:19:01 +0000

I have just made these and have just taken them out of the oven! Being a Brit, the cups thing could have been a nightmare had I not invested in a set recently. These breads are a) amazing b) GIGANTIC! The loaf on the top shelf grew so much it grabbed hold of the grill and I had to prise it away to liberate it out of the oven. I used agave and honey as suggested. Not had any yet but can tell they’re going to be amazing. not airy fairy but doughy and elastic (I hope) with a bit of a sheened crust. I might write again once I have had some! Also strongly recommend the brown chollah/challah at Barbara Bakes – I made these white ones ‘tho as I fancied a change.

By: robinr

robinr — Mon, 27 Feb 2012 00:02:46 +0000

Do you have honey? Just use honey. I’m afraid the maple syrup would change the taste.

By: Sheri Conant

Sheri Conant — Sun, 26 Feb 2012 18:08:03 +0000

I don’t have any agave syrup either. I was thinking about substituting maple syrup.

By: robinr

robinr — Sun, 26 Feb 2012 15:46:22 +0000

There is honey and agave in the recipe. I haven’t tried it solely with honey but I’m sure it would work beautifully! Thanks for popping by. Robin

By: Starla J

Starla J — Sun, 26 Feb 2012 15:10:41 +0000

I want to try this. It looks so yummy and pretty. I don’t have agave syrup. Could I replace it with honey?
Thank you
Starla